Summer Squash Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.2
  • Total Fat: 11.7 g
  • Cholesterol: 71.7 mg
  • Sodium: 176.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.7 g

View full nutritional breakdown of Summer Squash Lasagna calories by ingredient
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Number of Servings: 8


    Home-made sauce

    2 tbsp Olive oil
    4 red pearl onions chopped
    4 cubanelle peppers chopped
    ~5 cups or so of seeded, peeled, chopped tomatoes
    salt, pepper, fav herbs (chopped basil, oregano)

    Ricotta filling
    15oz or so of ricotta
    2 eggs, beaten
    handful of mozzarella

    Mix together, set aside

    Summer Squash, approx 2
    Use a peeler and peel ribbons of squash.


I'm awful about measuring so all of these are estimates


preheat to 350

Pour oil into large sauce pan, add all veggies except tomatoes. Dash of salt and pepper hear on the veggies. Cook over med heat until veggies are tender. Add tomatoes and the sugar. Cook over med low heat for an hour or so. Taste test until it comes to the right temp. Add fresh herbs just before finishing.


Line pan with "noodles." then layer sauce and cheese. repeat. Add mozzarella on top along with a few extra basil leaves.

Cook for approx 35 mins.

Serving Size: approx 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user ALLANORAH.

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